Allow me to let you in on a little known fact about Kelly of Oh Lardy. Her husband loves to brew his own beer. He hates the cleaning part of brewing, but he loves brewing. I guess this shouldn't be too much of a surprise since we pretty much ferment anything over here at Oh Lardy. But my husband was brewing beer before I was fermenting foods. Its funny, when I read that some fermenting enthusiasts insist on good energy when preparing fermented foods for fear that the ferment may go south – I laughed. For years my husband would ask for good mojo on brewing day. No crankiness! Only happiness for a happy beer.
After his last brew day, he brought in a pitcher of the wort asking me if there was anything we could do with it. For those who aren't into beer brewing, the wort is the liquid that is extracted from the mashing process during brewing. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol. After a quick search around the internet we decided to brine some pickles using the wort from his beer.
Let me just say, if you have access to wort, make these. They are delicious. The only change I would make to this recipe is perhaps cut back on the salt. They are a bit too salty for me. But still, they are amazing. Remember, these pickles are not fermented. These are brined. And they are fantastic.
- Handful of fresh dill
- 1 tsp. black peppercorns
- 1 tsp. whole coriander
- 1 bay leaf
- 3 cloves of garlic, smashed (to avoid blue garlic, remove the sprout/germ from inside each clove)
- 8 sliced pickling cucumbers (or more)
- Handful of green beans (tips cut off)
- Sanitize jar and lid, air dry, and then place all the items in the jar – pack down tight.
- Bring the brine up to a boil and pour into the jar over the vegetables. Top off the jar with brine and close. When cooled, the jar will seal.
- Place in the refrigerator.
- These pickles will be ready for tasting in 24 hours. However, if you wait 2 weeks you will be rewarded for your patience.